*Plums come in a range of colours. My preference is for a darker skinned plum. When serving, it is more aesthetically pleasing and the vibrant colour of the skin contains more anti-oxidants. However, if only pale-skinned plums are available, these will also taste delicious.
*My preference is for caster/superfine sugar as it dissolves quicker than granulated sugar.
*I add just a little water to encourage them to release their natural juices and to stop them from catching whilst the sugar is dissolving.
*Remove the strips of orange peel using a vegetable peeler, being careful to avoid the bitter, white pith.
*My plums were quite firm and they took 15 minutes to cook so you will you need to time yours according to their ripeness. If yours are fully ripe, they may only take a few minutes.